Seafood Hotpot Risotto Recipe
lawrence ks smoked tofu, bok choy, umami mushrooms
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Ingredients
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Main Ingredients
Broth
Aromatics
Garnishes
Method
Preparation
- 1
Prepare the Tofu
Cut the Lawrence KS smoked tofu into bite-sized cubes and set aside.
- 2
- 3
Prepare Aromatics
Mince the garlic and grate the ginger. Chop the green onions, separating the white and green parts.
Cooking
- 4
Heat the Broth
In a large saucepan, combine the vegetable broth, soy sauce, and sesame oil. Bring to a simmer over medium heat.
- 5
Sauté Aromatics
In a separate large skillet or pot, heat a splash of vegetable oil over medium heat. Add the minced garlic, grated ginger, and the white parts of the green onions. Sauté for about 2 minutes until fragrant.
- 6
Add Rice
Add the Arborio rice to the skillet with the aromatics. Stir for 1-2 minutes until the rice is lightly toasted.
- 7
Incorporate Broth
Ladle in about a cup of the hot broth into the rice. Stir continuously until the liquid is absorbed. Repeat this process, gradually adding more broth, until the rice is creamy and al dente (about 18-20 minutes).
- 8
Serving
- 9
Garnish and Serve
Once cooked, remove the hotpot risotto from heat. Serve in bowls, garnished with the green parts of the green onions and chopped cilantro. Add lime wedges on the side for squeezing over the dish.